Introduction

This rich, delicious summer farmer's market based "chowder" is hugely satisfying and filling - without any heavy cream like most chowders.
This rich, delicious summer farmer's market based "chowder" is hugely satisfying and filling - without any heavy cream like most chowders.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1.5lbs potatoes8 cups chick stock (substitute with veggie stock and this will be a completely vegan dish)2-3 bulbs of fennel1 cup cooked corn kernels, fresh or frozen (great to make with leftover corn on the cob - just cut the kernels off the cob)1 tbsp olive oil1/2 onion1/2 cup chopped scallionssalt and pepper to taste

Directions

Heat oil in the bottom of a dutch oven or large soup pot.Chop fennel, onions, and scallions. Reserve a few tablespoons of scallions for later. Sautee in oil until tender.Add chicken stock and potatoes, cut into 1-inch cubes. Boil until potatoes are tender about 15 minutes.Once potatoes are tender, either blend in a batches in a blender, or in the pot using an immersion blender. Add salt, pepper, corn, and reserved scallions. Cook 3-5 more minutes, serve.